Ingredients for Strawberry Satin Pie
- 9 Inch Pie Shell
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 2 large eggs
- Heavy Cream
- 1 teaspoon vanilla extract
- 1/2 cup water
- Fresh Strawberries
- Red Food Coloring
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How to Make Strawberry Satin Pie
- **Make the Creamy Satin Filling:** In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, 2 tablespoons all-purpose flour, and 1/4 teaspoon salt.
- Gradually whisk in 3 cups whole milk until smooth.
- Bring to a boil over medium-high heat, whisking constantly.
- Reduce heat to low, and continue to cook and stir for 2-3 minutes, or until the mixture has thickened and is bubbly.
- In a small bowl, whisk 2 large eggs lightly. Gradually whisk 1/2 cup of the hot milk mixture into the eggs to temper them.
- Pour the egg mixture into the remaining hot milk mixture. Cook for 1 minute, whisking constantly, until the mixture comes to a gentle boil. Do not boil vigorously.
- Remove from heat and pour into a heatproof bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, beat the filling thoroughly until smooth and creamy.
- In a separate bowl, beat 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream and 1 teaspoon vanilla extract into the chilled egg mixture.
- **Prepare the Strawberries:** Reserve 6-8 perfect strawberries for garnish. Crush 1/2 cup strawberries and set aside.
- Slice the remaining strawberries in half.
- **Assemble the Pie:** Pour the creamy filling into a cooled, pre-baked 9-inch pie crust.
- Arrange the sliced strawberries over the filling, placing the whole berries in the center.
- **Make the Strawberry Glaze:** In a small saucepan, combine the crushed strawberries and 1/2 cup water. Bring to a simmer over medium heat for 2 minutes.
- Press the mixture through a fine-mesh sieve to remove seeds.
- Return the strained juice to the saucepan. Whisk in 1/4 cup granulated sugar and 1 tablespoon cornstarch until smooth.
- Cook and stir until the glaze has thickened and become clear (about 2-3 minutes).
- Stir in a few drops of red food coloring, if desired.
- Let the glaze cool slightly before spooning it over the assembled pie.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
89g
Fat
34g
Carbs
14g
